2 lbs Boneless breast chicken
Flour
Paprika
S&P
1/2 c butter
2 Tbs Garlic
Small Chopped onion
Ham slices
Swiss cheese sliced thick
1/2 Cup chicken broth
1/2-1 Cup dry white wine or sherry
1/2 Cup heavy cream
Fresh Parsley garnish
Optional Capers

2 lbs Boneless breast chicken 1/2 c butter 2 Tbs Garlic 1/2 Cup chicken broth 1/2 -1 Cup dry white wine or sherry 1/2 Cup heavy cream

Butterfly & pound chicken breast thin
Layer ham, cheese and fold over & secure with toothpick
Mix flour & paprika, S/P and dredge chicken breasts both sides
Melt butter and olive oil over med heat
Sauté garlic and onion til translucent 2-3 min
Add chicken and sear 5 min each side Med to high heat
Lower heat
Stir in broth, cream + wine
Cover & simmer 20 minutes
Stir occasionally.
Remove toothpicks
Serve over rice or risotto
Add black pepper & sprinkle fresh parsley
Serve with side broccolli, Caesar salad

Parm cheese optional
Can also use any cheese & protein desired (Eg goat, prosciutto, spinach)